SOUTHWEST-INSPIRED BLACK BEANS AND EGGS

By Clarabell

1 Smart Point

Ingredients

• 2 2 2 t olive oil
• 1 1 1 large uncooked onion, diced
• 1 1 1 small jalapeño pepper, seeded and diced
• 30 30 30 oz canned black beans, rinsed and drained
• 1/4 1/4 1/4 c water
• 4 4 4 t fresh lime juice
• 1 1 1 medium garlic clove, minced
• 1/2 1/2 1/2 t salt
• 1/2 1/2 1/2 ground cumin
• 6 6 6 large eggs
• 2 2 2 c grape tomatoes, chopped
• 3 3 3 medium uncooked scallions, sliced
• 1/4 1/4 1/4 shredded cheddar cheese, sharp variety
• 1/4 1/4 1/4 c cilantro, chopped
• 1 1 6 medium fresh lime, cut into 6 wedges

Preparation

Step 1

Heat 1 1/2 t oil in large skillet over medium-high heat. Add onion and jalapeno and cook, stirring often, until softened, 7-10 minutes. Add beans, water, lime juice, garlic, salt, and cumin; stir and heat through. Remove skillet from heat, lightly mash beans and cover to keep warm.

Brush large nonstick skillet with remaining 1/2 t oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs, if desired.

Divide bean mixture among 6 plates and top each with an egg. sprinkle with tomatoes, scallions, Cheddar and cilantro; serve with lime wedges.